Kozmo Kitchen

Authentic Japanese Home Cooking

Amazake Marinated Fried Chicken

by Leave a Comment

Print Recipe
 Amazake Marinated Fried Chicken
Japanese fried chicken is called Karaage, very popular comfort food in Japan. This is a sweet twist using naturally sweet Amazake, which is a fermented sweet rice beverage!
Course Appetizers
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Amazake
Amazake Marinated Fried Chicken
Course Appetizers
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Amazake
Amazake Marinated Fried Chicken
Instructions
How to make Amazake
  1. In a medium sauce pan, cook rice and with 1/5 cup of water over medium heat for about 30 minutes until the rice grains turn to porridge.
  2. Add 1.5 cup of water to the porridge so that the temperature goes downs slightly before 140 F. Add koji in and stir well.
  3. Transfer the koji mixture to a thermos that can keep the 140 F temp for 8 hours (I use a Zohjirushi thermos https://www.amazon.com/gp/product/B003DZ0HAC/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1)
  4. Close the thermos and wait for 8 hours.
Amazake Chicken
  1. Cut chicken thigh into an inch square pieces.
  2. Make amazake marinade by mixing amazake, soy sauce and ginger. Add in chicken.
  3. Marinate the chicken in the fridge for 1 to 2 hours.
  4. Dry the chicken pieces with paper towel and coat them in potato starch powder.
  5. Heat frying oil to 350 F. Dust excess starch off the chicken pieces and fry them until their color turns golden.
Recipe Notes

[recipe]

Share this Recipe

Shio Koji Marinated Pork

by Leave a Comment

Print Recipe
 Shio Koji Marinated Pork
Experience Koji magic! Easy shio koji marinade gives wonderful umami flavor and amazingly tender texture to your everyday pork!
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
Marinated Pork Loin
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 8 hours
Servings
people
Ingredients
Shio Koji
Marinated Pork Loin
Instructions
Shio Koji
  1. In a storage container such as a glass jar with a lid, mix water and salt well until salt is completely dissolved.
  2. Add dry koji and mix with the salt & water. Put the lid on but do not close the container tightly. Carbon dioxide produced during fermentation should be able to escape.
  3. Leave the container at the room temperature, stirring the content once a day.
  4. In one week to 10 days, when the koji becomes creamy, it's ready for use.
Koji Marinated Pork Loin
  1. Combine shio koji, garlic, and ginger well.
  2. Put the pork fillets and koji marinade together in a ziploc bag. Massage the pork, making sure to squeeze all the air out of the bag. Seal the bag and refrigerate it for 8 hours or overnight.
  3. Take the pork fillet out of the bag and wipe off excess marinade with paper towel, as the koji tends to burn quickly on a pan.
  4. Heat cooking oil in a cast iron or stainless steel pan over medium-high heat. Place the pork in the pan.
  5. While cooking one side put the lid on and turn the heat down to medium. Cook for about 5 minutes.
  6. Flip the pork, put the lid back on, and cook the other side for another 5 minutes or longer until the meat is cooked through.
Share this Recipe

Fresh Ginger Rice

by Leave a Comment

Print Recipe
 Fresh Ginger Rice
If you see fresh young ginger at a market, this is a must-try recipe to enjoy the wonderful aroma and spicy flavor of fresh ginger.
Course Rice
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Rice
Cuisine Japanese
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Give a quick rinse to rice under running water and strain it through a colander.
  2. In a medium sized dutch oven or pot, add in rice, water, sake and salt. Stir the liquid.
  3. Add in the ginger.
  4. Place the dutch oven over high heat. No lid is needed. Stir occasionally to avoid the rice to stick at the bottom.
  5. Once the water boils, then put the lid on and turn the heat down to simmer.
  6. Cook for 12 minutes and turn off the heat. Do not open the lead yet. The rice is still cooking. Wait another 15 minutes.
  7. Open the lid, add the shiso leaves and fluff the rice.
Recipe Notes

[recipe]

Share this Recipe

Fermented Food Demo at Health Fair

by Leave a Comment

At the Living Well Health Fair hosted by Keiro Northwest, I will do a cooking demo on easy recipes using accessible fermented foods in your everyday life. It’s a free event. Stop by and say hello! There will be lots of great resources on overall heath and well-being.

The event details are here.

fullsizerender-2

Contact Me

Recent Posts

LINKS

Japanese Blog (今宵のサカナ) Archive

PCC Cooks

Chef Shop

North American Post